Banoffee pie is an English dessert pie that has the right balance of everything; the slightly salty digestive biscuit pie crust, fresh and chunky bananas, the richness and sweetness of toffee balanced by the light and fluffy whipped cream on top of it. Some recipes call for cocoa powder rained over the whipped cream but i prefer grated dark chocolate, the unevenness of freshly grated chocolate gives a more interesting texture
I love making banoffee pie coz it’s so easy yet the end product is so satifying! And most people love it! So here it is, the recipe to a perfect banoffee pie
Preparation time: 20 minutes
Chilling time: 1½ hours
For the pie base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
For the filling:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed
For the topping:
Milk 4 small bananas
300ml carton double cream, lightly whipped
You will also need:
20cm (8”) loose–bottomed cake tin, greased
To make the base, process the biscuits until like fine crumbs then tip into a bowl. (I prefer crushing the biscuit manually as that gives the pie crust texture with the uneven pieces of crumbs). Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
To make the filling: place the butter and sugar into a non–stick saucepan over low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously until it thickens and resemble the color of toffee. Spread the filling over the biscuit base, cool, line sliced bananas on the toffee, spread another layer of toffee over the bananas and spoon the softly whipped cream on top of it. Finish with the grated chocolate and then leave to chill for about 1 hour, until firm.
To serve, remove the pie from the tin and place on a serving plate.
Enjoy!! Oh and have a great long wkend!! =)